|Place of origin||Italy|
|Region or state||Turin, Piedmont|
|Main ingredients||Chocolate, hazelnut paste|
|Cookbook: Gianduja Media: Gianduja|
Gianduja or gianduia (Italian: [dʒanˈduːja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.  A chocolatier in Turin named Michele Prochet, extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on Gianduia, Turin based chocolate manufacturer Caffarel invented Gianduiotto in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.
- Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste. Invented by Caffarel in 1852, it is still a trade mark for the company
- Nutella, which was originally called Pasta Gianduja.
- Gianduja (fr.wikibooks)
- Crema gianduia (it.wikipedia)
- Focus on Gianduia, Part 1.5: Orthography and Pronunciation
- Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- Caffarel History (1852)
- The History of Nutella
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